Ribollita is a rustic Tuscan soup which basically means re-boiled. It’s typically made of cannellini, bread, and any type of vegetables that were around. Since I had some cannellini beans in the fridge from a previous meal, I used those, some stale bread which was diced roughly, leek, and zucchini. I wanted the soup to be more hearty, so I also soaked some farro beforehand to cook in the soup. This was a simple, easy to make, one-pot dish.
I’d just like to say that leek is fast becoming one of my favorite aromatics. It’s like an onion (also good!) but more delicate and not as pungent, so it doesn’t leave you with an oniony mouth afterward.